Yield: 4 portions

Originating in Yemen, the intriguing blend known as zhug has spread throughout the Middle East. Various versions can be found from Israel to Arabia. Exotically delicious, this spirited seasoning can be used to flavor all manner of meat, bean and vegetable dishes, such as this recipe for lamb kabobs, which we present here.

Ingredients:

• 1 lb. freshly ground lamb meat
• 2 tablespoons Zhug Seasoning from the Near East Collection by Merchant Spice Co.
• extra virgin olive oil, as needed
• 1-2 teaspoons sea salt, or to taste

To accompany:

• Eggplant, coated with palm oil and coarse sea salt, grilled alongside the lamb kabobs
• A yogurt sauce made of goat’s milk yogurt (if available), seasoned with fresh mint, chopped, sea salt, to taste, and garnished with Merchant Spice Co.’s Sumac Seasoned Sea Salt
• Red bell pepper and onion, sliced into strips, and pan-blackened in a skillet
• Pita bread

Preparation:

Place the lamb meat, zhug seasoning and sea salt in a bowl and mix well. Form into flattened patty shapes and coat generously with olive oil. Grill over a wood fire until fully cooked and toasty.

Serve the lamb kabobs, accompanied by grilled eggplant, pan-blackened red bell pepper and onions, minted yogurt sauce and fresh pita bread. Greek red wine is an excellent choice of drink for this meal.

Lamb kabobs and eggplant wedges grilling over a coal fire of hard woods

Homemade pita bread ~ the perfect accompaniment to lamb kabobs and grilled eggplant

Lamb kabobs accompanied by sauteed peppers and onions, grilled eggplant and a lovely minted yogurt sauce, garnished with sumac

A dinner view ~ a Greek red wine accompanied this meal nicely

Eaten in pita, this was an incredibly tasty meal

Zhug (Zhoug) from the Near East Collection by Merchant Spice Co.

Sumac Seasoned Sea Salt by Merchant Spice Co.